Jerk Turkey

Jerk Turkey

Course
Main Course

Ingredients

112 lbTurkey

2cupsWaterCold

8-10tbspHill's Jamaican Jerk Sauce

2tbspThyme

2tbspGarlicMinced

2tbspOlive Oil

1tspSalt

1tspGround Black Pepper

1mediumLemonOptional

Instructions

Wash turkey with lemon juice or just cold water and pat dry with paper towel. In a roasting pan season turkey inside out with salt & pepper (add more salt & pepper if needed). Season the outside of the turkey with, thyme, garlic, oil and jerk sauce mixing all ingredients over the turkey. (add more jerk sauce if you desire). Place siran wrap over roasting pan then cover with lid allow marinating in the fridge for up to 3hrs overnight is best.

Gravy: Use the juice in the roasting pan to make gravy. Simply strain liquid into sauce pan, dissolve 2 tbsp. Cornstarch in 1/4 cup cold water (be sure to mix thoroughly) then add liquid to gravy little at a time stirring to the thickness consistency of your choice. (Simmer on low heat)

Instructions

Place turkey carcass in a large deep pot, add water and cook for 1 hour on medium heat. Pour additional water if needed and cover. Strain liquid in a large container, pick off any meat and return to pot, discarding bones and skin.

Return liquid to the pot and all ingredients except potatoes, peas and corn. Simmer until turnip is almost cooked about 15 mins then add potatoes, peas and corn. Simmer until potatoes are cooked